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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
How to Make an Egg Cream. The basic recipe for egg creams could not be simpler: milk, seltzer water, and chocolate or vanilla syrup. But the proper ratio and order of the ingredients is debated amongst New Yorkers just as much as the drinkâs origins. In the Bronx, the seltzer is added after the syrup, giving the egg cream a brown head of foam.